What Exactly Is a Pimento? Experts Explain All

The pepper world is wide and wondrous, brimming with preserved and pickled possibilities, among them, jarred pimentos—but wait, what is a pimento, exactly? A pimento is a chile pepper—and it can do much more than stuff an olive. While many peppers pack a lot of heat, this variety is tantalizingly tame. We connected with food professionals well-versed in pimentos, and its premier showcase, pimento cheese, to learn more about this versatile nightshade and the best ways to enjoy it.

What Is a Pimento?

Pimento—which originates from pimiento, the Spanish word for pepper—refers to mild cultivars of the Capsicum annuum plant, which is part of the nightshade family, Solanaceae. "While technically not a single varietal, pimento peppers are made up of several varieties that feature similar flavor characteristics, but very little spice, heat, or depth of flavor," explains Brandon Gross, senior vice president of brand for Divina, a producer and importer of Mediterranean specialty foods. Common varietals, he adds, may include:

• Spanish cherry peppers
• Santa Fe Grande
• Floral Gem
• European paprika peppers

Sweet and Mellow

"On the Scoville scale, which measures the heat/spice level of a pepper, pimento registers between 500 and 1,000 Scoville units, making it one of the mildest peppers grown," says Gross. "For comparison, a jalapeño pepper registers from 2,500 to 8,000 Scoville units."

Raw, Pickled, or Preserved Pimentos

A fresh pimento pepper can be red or maroon, and sometimes yellow or green, and grows up to 4 inches long and three inches wide. 

You're more likely, however, to find pimentos on the grocery shelf alongside brined olives and peppers. "They are most often roasted and peeled, then sold in a jar or can, but can also be pickled," says Mark Jeffers, vice president of culinary for South City Kitchen, a Southern restaurant outfit in Atlanta.

Pimentos vs. Roasted Peppers

While jarred pimento peppers are near-doppelgangers of roasted peppers, they are not the same thing. Roasted peppers are usually made from bell peppers while pimentos are slightly sweeter.

Selecting Pimentos

To make an informed purchasing decision, read the product label. "The ingredient list should be minimal; after all, this is just a preserved/pickled pepper," says Gross. Take note of the following:

• The shortlist will likely include citric acid, an acidity regulator for pickled and preserved produce.
• Artificial ingredients, gums, and stabilizers are red flags. 
• Pimento peppers should have that bright "almost Ferrari-red or lipstick-red brightness," says Gross.

The Right Pepper

"When shopping for pimentos, I'm usually making my decision based on what I'm using them for, as they come in all forms, from julienne and diced, to whole or stuffed," says Jeffers. He prefers pimentos from Spain but suggests trying a wide sweep of brands and sources, then returning to the pimentos you loved most.

Storing Pimentos

Once open, the peppers should have a delicate and balanced fruity flavor, and the texture shouldn't be mushy, says Gross. Store the jar in the fridge, submerged in its natural brine. Refrigeration minimizes the risk of bacteria growth, adds Jeffers. "The acid and salt level in the peppers isn't quite high enough for them to be safely left out at room temperature," he says.

Popular Uses

Some of the most beloved vehicles for pimentos are Spanish green olives (also known as Manzanilla olives), and pimento cheese.

Stuffed Olives

In perusing stuffed olive products, steer clear of inferior substitutes. "Many pimento-stuffed olives are crafted with a pepper paste, and not-authentic pepper strips," explains Gross. If the jar lists artificial ingredients, gums, coloring, and minced peppers, the stuffing is likely a paste, he says.

Pimento Cheese

Pimento cheese, a crowd-pleasing concoction that's part of many Southerners' heritage, is another stellar way to sample pimentos. "Pimento cheese is an old-school classic that's never fallen out of style," says Jeffers. John Morgan, president and founder of Queen Charlotte's Pimento Cheese Royale says, "In the South, you're surrounded by pimento cheese from birth."

This time-honored standby has seen a renaissance in recent decades. "The neon-orange cheese-ish food-adjacent product a lot of us grew up with has given way to higher-quality ingredients and preparations that have only deepened our love for the stuff," says Morgan. His Charlotte, N.C.-based company has made a king-size contribution to its resurgence, selling an updated take on classic pimento cheese, plus creative iterations.

In its most basic form, says Morgan, pimento cheese consists of cheddar cheese, mayonnaise, and diced pimentos. "It can be gussied up in any way you can imagine!" he says. "We use a cream cheese base to go along with our heavy-duty mayo for a thicker, richer blend, and we use loads of different cheeses to make our varied flavors."

Given its star billing, the pimentos used in pimento cheese must be top-quality, says Morgan. "They provide a subtle sweetness that cuts through the saltiness of the cheese, and their relative firmness offers a bit of textural contrast in each bite," he says. "Once you mix 'em all up, it's hard to image either existing without the other."

How to Enjoy Pimento Cheese

"Its versatility as a spread for dipping or a melty topping on a burger has kept it present across Southern menus for years," says Jeffers. "Uses of pimento cheese are as varied as the day is long," adds Morgan. Some of his favorite applications:

• Traditional preparations: In sandwiches and cold with crackers, chips, and vegetables.
• Gooey treat: Warmed up for a quick fondue-esque hot dip.
• Cooking enhancement: Mixed into macaroni and cheese, biscuits, and tomato pies.

Other Uses

In addition to olives and pimento cheese. Gross suggests trying pickled or preserved pimento pepper strips in these drinks and dishes:

• Cocktail garnish: Add color to a classic martini or Bloody Mary.
• Summertime relish: Mix the pimentos with charred corn, basil, and balsamic vinegar.
• Chicken breast stuffing: Pair pimentos with goat cheese, Kalamata olive slices, and onion jam.
• Frittata filling: Combine with grilled asparagus and shaved Gruyère.